Turkish Bulgurlu Kofte Tray Bake with Tomato Pepper Sauce

Quick Recipe Version (TL;DR)

• Yield: 4–6 servings
• Prep Time: 25 minutes
• Cook Time: 35–40 minutes
• Total Time: 1 hour

Quick Ingredients

• 3/4 cup (120 g) fine bulgur (köftelik bulgur)
• 3/4 cup (180 ml) boiling water
• 1 lb (450–500 g) ground beef or beef–lamb mix (about 85% lean)
• 2 medium onions (1 for köfte, 1 for sauce)
• 6 cloves garlic, minced (3 for köfte, 3 for sauce)
• 3 tbsp tomato paste, divided
• 2 tbsp mild red pepper paste (biber salçası), divided (or extra tomato paste)
• 2 cups (480 ml) hot water or broth for sauce
• 1–2 green peppers (Turkish, Anaheim, or bell), sliced
• 2 medium tomatoes, sliced or 1 cup (240 ml) crushed tomatoes
• 1 large egg
• 2 tbsp finely chopped parsley
• 1 1/2 tsp ground cumin, 1 tsp sweet paprika, chili flakes to taste
• 3 tbsp olive oil, plus more for greasing
• Salt and black pepper

Do This

• 1. Heat oven to 400°F (200°C). Grease a 9×13 in (23×33 cm) baking dish.
• 2. Soak bulgur in 3/4 cup boiling water for 10 minutes until fluffy and softened.
• 3. Mix hydrated bulgur with ground meat, grated onion, 3 cloves garlic, egg, parsley, pastes, spices, salt, and pepper. Knead until sticky.
• 4. With damp hands, form 18–20 oval patties and arrange in the dish in neat rows.
• 5. For sauce, gently sauté chopped onion and garlic in olive oil, stir in pastes, then whisk in hot water or broth, salt, pepper, and herbs.
• 6. Scatter sliced peppers and tomatoes among patties, pour sauce around (not over) köfte.
• 7. Bake 30–35 minutes until cooked through and sauce thickens; rest 5–10 minutes and serve with rice, bulgur pilaf, or bread.

---

Why You’ll Love This Recipe

• Classic Turkish comfort food: juicy bulgur-enriched köfte baked in a cozy tomato-pepper sauce.
• Tray-bake style means minimal hands-on cooking and easy serving for family or guests.
• Lightly spicy, aromatic, and adaptable to mild or bold heat levels.
• Fantastic for leftovers and perfect with simple sides like rice, bulgur pilaf, or a crisp salad.

Grocery List

• Produce: Onions, garlic, green peppers (Turkish or bell), tomatoes (or canned crushed), fresh parsley, optional lemon for serving.
• Dairy: 1 large egg; optional plain yogurt for serving.
• Pantry: Fine bulgur (köftelik), ground beef or beef–lamb mix, tomato paste, mild red pepper paste (biber salçası), olive oil, ground cumin, sweet paprika, red pepper flakes, dried oregano or thyme, salt, black pepper.

Full Ingredients

For the Bulgur Köfte

• 3/4 cup (120 g) fine bulgur (köftelik bulgur)
• 3/4 cup (180 ml) boiling water
• 1 lb (450–500 g) ground meat (all beef, or 50/50 beef and lamb, about 85% lean)
• 1 medium onion, very finely grated (squeeze out excess juice if very watery)
• 3 cloves garlic, finely minced
• 1 large egg
• 1 tbsp tomato paste
• 1 tbsp mild red pepper paste (biber salçası), or use extra tomato paste if unavailable
• 2 tbsp finely chopped fresh parsley (plus extra for garnish)
• 1 1/2 tsp ground cumin
• 1 tsp sweet paprika
• 1/2–1 tsp red pepper flakes (pul biber) or crushed chili, to taste
• 1 1/4 tsp fine sea salt (or to taste)
• 1/2 tsp freshly ground black pepper
• Optional: 2 tbsp fine dry breadcrumbs if the mixture feels too loose

For the Tomato–Pepper Sauce and Tray

• 2 tbsp olive oil (plus extra to grease the baking dish)
• 1 small onion, finely chopped
• 3 cloves garlic, finely minced
• 2 tbsp tomato paste
• 1 tbsp mild red pepper paste (or 1 more tbsp tomato paste)
• 2 cups (480 ml) hot water or light beef/chicken broth
• 1 tsp fine sea salt (adjust to taste, especially if using broth)
• 1/2 tsp freshly ground black pepper
• 1 tsp dried oregano or thyme
• 1/2 tsp sugar (to balance acidity; optional but recommended)
• 1–2 green peppers (Turkish sivri biber, Anaheim, or green bell pepper), deseeded and sliced into thick strips or rings
• 2 medium ripe tomatoes, sliced into rounds or wedges
  
  OR 1 cup (240 ml) canned crushed tomatoes

To Serve (Optional but Recommended)

• Cooked rice or bulgur pilaf, or warm flatbread
• Plain yogurt or garlicky yogurt sauce
• Lemon wedges
• Extra chopped fresh parsley

Step-by-Step Instructions

Step 1: Hydrate the bulgur

Place the fine bulgur in a medium mixing bowl. Pour the 3/4 cup (180 ml) boiling water over it, stir quickly, then cover the bowl with a plate or lid. Let it stand for 10–15 minutes. The bulgur will absorb the water and become tender.

After resting, fluff the bulgur with a fork. It should be soft and slightly sticky but not mushy. If there is any visible excess water (unlikely with these ratios), drain it off or squeeze gently in your hands so the köfte mixture does not become too wet.

Step 2: Mix the bulgur köfte

To the hydrated bulgur, add the ground meat, grated onion, minced garlic, egg, tomato paste, red pepper paste, chopped parsley, ground cumin, sweet paprika, red pepper flakes, salt, and black pepper.

Using clean hands, mix and knead the mixture thoroughly for 3–4 minutes. You are looking for a slightly sticky, cohesive texture, almost like a soft dough. This kneading helps the bulgur and meat bind together so the patties hold their shape without crumbling.

If the mixture feels very wet or loose, sprinkle in up to 2 tbsp fine breadcrumbs and mix again. If it feels too dry or crumbly, add 1–2 tbsp cold water and work it in. Cover the bowl and let the mixture rest in the refrigerator for 10–15 minutes while you prepare the sauce; this helps it firm up and the flavors meld.

Step 3: Shape the patties and arrange the tray

Preheat your oven to 400°F (200°C). Lightly grease a 9×13 in (23×33 cm) baking dish (or similar-sized shallow tray) with a little olive oil.

With slightly damp hands, take walnut-sized portions (about 2 tbsp) of the köfte mixture and shape them into small ovals or slightly flattened “torpedo” shapes, about 2 1/2 in (6 cm) long. You should get roughly 18–20 patties.

Arrange the patties in the prepared baking dish in neat rows, leaving small gaps between them for the sauce and vegetables to nestle in. Set the tray aside while you make the tomato–pepper sauce.

Step 4: Prepare the tomato–pepper sauce

In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes, stirring often, until translucent and softened but not browned. Add the minced garlic and cook for 30–60 seconds more, just until fragrant.

Stir in the tomato paste and red pepper paste. Cook, stirring constantly, for 1–2 minutes to caramelize the pastes slightly; this deepens the flavor and removes any raw taste.

Slowly whisk in the hot water or broth, making sure the pastes dissolve fully into a smooth sauce. Season with salt, black pepper, dried oregano or thyme, and the sugar (if using). Bring the sauce to a gentle simmer, then turn off the heat. It should be fairly thin at this stage; it will thicken in the oven.

Step 5: Add vegetables and pour the sauce

Scatter the sliced green peppers around and between the köfte in the baking dish. Tuck in the tomato slices or wedges here and there, or pour the crushed tomatoes evenly around the patties if using canned tomatoes.

Carefully pour the hot tomato–pepper sauce into the dish, aiming for the spaces between the patties rather than pouring directly on top of them. The liquid should come about halfway up the sides of the köfte; if needed, add a splash more hot water or broth.

Gently tilt the tray once or twice to distribute the sauce evenly without disturbing the patties.

Step 6: Bake until tender and bubbling

Place the tray in the preheated oven and bake for 30–35 minutes, uncovered. The sauce should be bubbling, the peppers tender, and the köfte cooked through. If you cut into one patty, it should be fully cooked with no pink remaining and juices running clear.

If you like a deeper color on top, you can switch to the broiler (grill) for the last 3–5 minutes, watching closely to avoid burning. The patties and peppers should take on light golden-brown edges.

Step 7: Rest, garnish, and serve

Remove the tray from the oven and let it rest for 5–10 minutes. This short rest allows the sauce to thicken slightly and the köfte to reabsorb some juices, keeping them moist and tender.

Sprinkle with extra chopped parsley before serving. Serve the bulgurlu köfte and peppers hot, generously spooning the tomato–pepper sauce over each portion. They are wonderful with rice or bulgur pilaf, a crisp salad, and a dollop of plain or garlicky yogurt on the side. Lemon wedges for squeezing over the top add a bright, fresh finish.

Pro Tips

• Use fine bulgur: Medium or coarse bulgur will not hydrate the same way and can result in a gritty or undercooked texture. Look for “köftelik bulgur” if possible.
• Knead the mixture well: Treat the köfte mix almost like a dough and knead until it becomes slightly sticky. This step is key to patties that hold together and stay juicy.
• Do a test patty: If you have time, pan-fry a tiny patty in a bit of oil. Taste and adjust salt, pepper, or chili before shaping the entire batch.
• Do not drown the patties: Sauce should come halfway up the sides, not fully cover them, so the tops can brown while the bottoms simmer in the sauce.
• Rest before serving: A short rest out of the oven gives you a thicker, more flavorful sauce and softer, juicier köfte.

Variations

• Milder family version: Skip the red pepper flakes and use only mild red pepper paste (or just tomato paste). Add a pinch of smoked paprika for flavor without heat.
• Extra-veg tray bake: Add thin wedges of potato and carrot between the patties along with the peppers. Parboil firm vegetables for 5–7 minutes first so they cook through in the same time as the köfte.
• Herby twist: Add 1–2 tbsp finely chopped fresh mint or dill to the köfte mixture for a brighter, more aromatic flavor profile.

Storage & Make-Ahead

Leftover bulgurlu köfte tray bake keeps well. Let it cool to room temperature, then cover tightly and refrigerate for up to 3 days. Reheat portions gently in a covered pan over low heat or in a 350°F (175°C) oven until hot, adding a splash of water if the sauce has thickened too much.

For make-ahead prep, you can mix and shape the raw patties up to 24 hours in advance; cover and refrigerate on a tray. Assemble with sauce and vegetables just before baking. Alternatively, freeze uncooked patties on a tray until solid, then store in a freezer bag for up to 2 months. Bake from frozen, adding 10–15 minutes to the cooking time and ensuring they are fully cooked through.

Nutrition (per serving)

Approximate values for 1 of 5 servings (including sauce and vegetables, not including sides): about 430 calories; 24 g protein; 26 g fat; 26 g carbohydrates; 4–5 g fiber; 6 g sugars; 780 mg sodium. Actual values will vary depending on meat leanness, exact ingredients, and portion sizes.